Changes in structure and properties of starch of four botanical sources dispersed in the ionic liquid, 1-butyl-3-methylimidazolium chloride

被引：100

作者：

Stevenson, David G.

Biswas, Atanu

Jane, Jay-lin

Inglett, George E.

机构：

[1] USDA ARS, Natl Ctr Agr Utilizat Res, Cereal Prod & Food Sci Res Unit, Peoria, IL 61604 USA

[2] USDA ARS, Natl Ctr Agr Utilizat Res, Plant Polymer Res Unit, Peoria, IL 61604 USA

[3] Iowa State Univ, Dept Food Sci & Human Nutr, Ames, IA 50011 USA

来源：

CARBOHYDRATE POLYMERS | 2007年 / 67卷 / 01期

关键词：

starch; ionic liquid; amylopectin; imidazolium; structure; molecular weight; green chemistry;

D O I：

10.1016/j.carbpol.2006.04.010

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Ionic liquid (IL) has gained industry attention, especially in green chemistry. Researchers have utilized IL for dispersing cellulose, but no report using IL for other polysaccharides. In this study, corn, rice, wheat and potato starches were dispersed in hot water (DIHW) or IL, 1-butyl-3-methylimidazolium chloride and morphology, amylopectin molecular weight (APMw) and thermal properties (TP) were analyzed. For starch DIHW, corn and potato had gelatinized aggregates, whereas rice and wheat had granular clumps. Starch heat-dispersed in IL (HDIIL) had clumps composed of < 1 mu m diameter particles. Starch DIHW had little effect on APMw. Cereal starches had APMw greatly reduced by HDIIL (4-6 peaks observed). Potato amylopectin was degraded less by IL (two peaks) probably because charged phosphomonoesters covalently bonded to imidazolium rings or repelled IL chloride ions and large granule size impeded IL penetration, reducing reaction efficiency. TP showed potato starch incompletely gelatinized by HDIIL. Published by Elsevier Ltd.

引用

页码：21 / 31

页数：11

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